Two easy salsa recipes
300g tomatoes (cherry or plum)
2 cloves of garlic, skin on
1 large chilli
½ white onion, finely chopped
Salt and freshly cracked black pepper
1. Heat a frying pan on medium to high heat and place the whole tomatoes, garlic cloves and chilli in the pan.
2. Turn every minute or so – you want a blackened skin on the tomatoes and chilli and the garlic to cook through.
3. Throw all of these ingredients into a pestle and mortar and pound away until you have a satisfyingly sloppy salsa.
4. Stir through the chopped onion, season with lime juice, salt and pepper. Two ticks, eh?
Bean and garlic salsa
100g beans (black eye, black beans if you can find them)
2 star anise
2 bay leaves
2 cloves garlic, bashed
1 tsp smoked paprika – we used La Dalia Sweet Smoked Spanish Paprika.
1 large chilli
1 tub (250g) crème fraiche
1. Begin the day before by soaking the beans in a large bowl of water.
2. The following day, place the beans, star anise, garlic and bay leaves in a large saucepan and cover with water.
3. Cook for 1½ hours, until cooked through (the cooking time of beans will depend on what type you use and how long they have been soaking).
4. Once cooked, drain the beans and place them in a blender.
5. Toast the chilli on an open flame until the skin has blackened and then add to the blender with paprika.
6. Blend to a paste then add the tub of crème fraiche.
Best served warmed up or at room temperature with a big platter of nachos.
More Mexican recipes? This way, amigos.
With thanks to Jules Mercer for her beautiful recipes and styling.